Moist Chocolate Chip Banana Bread (Ultra Soft & Gooey!)

If there’s one recipe that never fails to bring comfort, it’s a warm loaf of chocolate chip banana bread. You know the kind soft on the inside, golden on the outside, with gooey chocolate in every bite. It’s the perfect way to use up those speckled bananas sitting on your counter. And the best part? This one’s easy, foolproof, and only takes about 10 minutes to prep. No mixer, no mess just pure banana bread bliss.

Why You’ll Love This Recipe

• Super moist texture that stays soft for days
  
• Loaded with rich, melty chocolate chips
  
• Uses overripe bananas—no food waste!
  
• One bowl, no mixer needed
  
• Great for breakfast, snack, or dessert
  
• Freezer-friendly and kid-approved

Kitchen Equipment You’ll Need

• 9×5 inch loaf pan
  
• Large mixing bowl
  
• Whisk or fork for mashing
  
• Measuring cups and spoons
  
• Toothpick (for doneness check)

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan or line it with parchment paper. This helps the banana bread release cleanly once it’s baked.

2. Mash Those Bananas

Grab 3 overripe bananas—brown and spotty is best. Mash them in a large mixing bowl until mostly smooth. Some small chunks are totally fine (and actually give nice texture!).

3. Mix the Wet Ingredients

To your mashed bananas, add:

• ½ cup melted butter (or coconut oil for dairy-free)
  
• ½ cup brown sugar + ¼ cup white sugar
  
• 2 eggs
  
• 1 teaspoon vanilla extract
  Whisk everything until well combined and creamy.

4. Add the Dry Ingredients

In a separate small bowl, mix together:

• 1 ½ cups all-purpose flour
  
• 1 teaspoon baking soda
  
• ½ teaspoon salt

Add the dry mix to the wet mixture. Gently stir until just combined—don’t overmix, or the bread may turn dense.

5. Fold in the Chocolate Chips

Pour in ¾ cup of chocolate chips (semi-sweet or dark both work great). Fold them into the batter with a spatula. For extra wow, sprinkle a few more chips on top before baking.

6. Bake to Perfection

Pour the batter into your prepared loaf pan. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). If the top starts to brown too quickly, loosely cover with foil during the last 15 minutes.

7. Cool & Slice

Let the loaf cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slicing too early can cause it to crumble—resist the urge (we know it’s hard!).

Storage and Serving Tips

• Store banana bread at room temp in an airtight container for up to 3 days.
• To freeze, wrap individual slices in plastic wrap and store in a zip bag for up to 2 months.
• To reheat: Microwave a slice for 15–20 seconds for that fresh-baked softness.
• Serve with butter, nut butter, or just on its own with coffee or milk.